Why doesn't bacon stay flat when cooking?!
Why doesn't bacon stay flat when cooking?
Answers:
with a bacon press...its a heavy cast iron press with a wooden handle on it....you can find it at the Cracker Barrel Restaurant!!!
I don't know, but get a bacon press and it keeps flat, and it cooks way faster.
Because it's thin and it shrivels up. But it tastes good so I don't care. lol
because the grease within the fat is being cooked out of it. Lowfat baccon doesn't wrinkle as much.
It does if you bake it not fry it.
It's because bacon usually has areas of fat (you know the chewy part) and when you cook fat it shrinks, but the rest of the meat doesn't shrick as much as the fat cause ripples. You can use an iron to keep the bacon flat and it stay flat then because the fat stays streched and cannot shrivel.
GET UR DUMB *** AGEORGE FORMAN GRILL PUT THE BACON IN IT IT WILL STAY FLAT ALSO THE FAT RUN OFF
Bacon is basically layers of fat and muscle. When you cook the bacon the fat melts and the water in the muscle evaporates. The loss of fat and water causes the bacon to shrink. Because the bacon is not heated evenly and the loss of fat and water occur at different rates, the shrinkage will be uneven and the bacon will curl.
The bags are air sealed which makes them flat. When cooking, the bacon gets hot, sizzles, with the oil.